This shepherd loves her sheep so much she wouldn’t dream of eating them! Instead I present you with Vegan Shepherd’s Pie. This recipe is loaded with vegetables that are mixed with TVP and topped with creamy mashed potatoes. What’s not to love?
Vegan Shepherd’s Pie
- 8 small to medium Yukon gold potatoes
- 2 tablespoons olive oil (or vegan margarine if you prefer)
- 1/2 – 1 cup of non-dairy milk (not vanilla – I used almond milk)
- 1/2 tsp. dried rosemary
- 1 tbsp olive oil
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 2 cups chopped mushrooms
- 1 tbsp minced garlic
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups vegetable broth (I used Imagine brand’s No-Chicken)
- 1 3/4 cups uncooked textured vegetable protein (TVP)
- 1/2 tsp prepared Dijon mustard
- 1 tablespoon miso
- 2 tsp tomato paste
- 1/2 cup nutritional yeast
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp paprika
- ground black pepper
Peel and chop potatoes into 2-inch chunks. Boil for 12 minutes. Remove from heat and drain. Mash potatoes with 2 tablespoons of olive oil (or margarine) and 1/2 – 1 cup of almond milk. The potatoes should be creamy but not runny. Add in 1/2 tsp of dried rosemary and mix well. Set aside.
In an oven proof dutch oven (or in a pan) add olive oil to medium high heat. Cook carrots and celery until the start to soften, about 10 minutes. Add onion and mushrooms and cook for 6-8 minutes more. Lower heat to medium and add minced garlic. After 2 minutes, add frozen peas and corn. Set aside.
Boil 2 cups of vegetable broth (I placed a large Pyrex measuring cup with the broth in my microwave for 2 minutes on high). Add TVP and let sit for 5-10 minutes. Stir in Dijon mustard, miso, tomato paste, nutritional yeast, thyme, rosemary, paprika and black pepper. Mixture should have some extra liquid.
Add TVP mixture to vegetable mixture in dutch oven. Adjust seasoning if necessary. Cook until extra liquid has disappeared.
Spread mashed potatoes evenly across top of TVP mixture and bake, uncovered, in a 350 degree oven for approximately 20 minutes or until potatoes begin to brown just a little.
Baaaaa! (That’s sheep-speak for “enjoy!”)